The Ultimate Vegan Poutine

Did you know that July 1st is Canada’s 150th birthday? Geeze, Canada, you’re getting up there in the years, eh? Don’t worry, you look great for your age! In celebration of my county’s b-day I thought it would be fun to share a few classic Canadian recipes (veganized, of course). First off, The Ultimate Vegan Poutine!

Yep, it’s every bit of comfort food amazingness that it looks like. If you’re Canadian, you’re likely drooling right now. If you’re not Canadian, you may be saying “huh”?

Poutine, is 3 total comfort foods smashed together in one rich dish. That is French fries, topped with cheese curds, and then doused in hot gravy. Yeah, I know, delicious gluttony at it’s finest.

Some of the French fries are crispy, and others soak up the gravy. The fries and gravy are hot, so the cheese curds get melty and gooey. And you eat it all with a fork, because Canadians are classy with our comfort food… or really you HAVE to eat it with a fork otherwise you fingers will sizzle off.

Canadian readers have been requesting this recipe for awhile now, so I am so happy to deliver! And it’s a fairly easy recipe too, just takes a bit of time, but every step is easy peasy. The gravy, cheese curds, and potato soaking can all be prepped ahead of time, so all you have to do is bake the fries, heat up the gravy and assemble. Gooey, saucy, crispy, salty, goodness.

To make The Ultimate Vegan Poutine: make a batch of my Melty Strechy Gooey Vegan Mozzarella and then pop it in the fridge to cool for at least 15 minutes or overnight. Cooling the cheese, takes it from melty, to a slightly firmer texture that works perfectly for scooping into little blobs providing a cheese curd like effect. Pre-tay cool.

You only need about 1/3 of the cheese, but I just made the whole batch so I could cheese to taste.

Next, whip up a batch of my Quick Vegan Onion Gravy. I recommend using a low-sodium vegetable broth this time, because the fries are also salty. Then taste the gravy and add soy sauce or tamari to taste if needed. This controls the salt flavour and the soy sauce or tamari also help make the gravy a little richer brown in colour. Ooh so rich.

Now just whip up a batch of my Crispy Baked French Fries. Again, I would choose to keep the salt low here so you don’t over salt yourself, so I went with 1/2 teaspoon of salt. Perfection.

To assemble the vegan poutine: fill a dish of choice with the fries. I chose this small cast iron skillet, because it looks all hipster cool, but poutine often comes on a plate or in a paper box… this ain’t a fancy food.

Then use a spoon to scoop small blobs of the chilled mozzarella. Ta-dah! Perfect cheese curd blobs. So cool.

And finally spoon over the hot gravy to taste. Pass the forks and dig in! Hello Canadian comfort food. Omnomnom.

To make The Ultimate Vegan Poutine: prepare the mozzarella according to directions, then chill in the fridge for a least 15 minutes, or overnight. Prepare the gravy according to direction, using a low-sodium vegetable broth. You can add more salt to taste by splashing in soy sauce or tamari which will also make the colour a richer brown. Prepare the French fries according to directions, using 1/2 teaspoon of salt. *Because all three recipes require salt, you do not want to over salt anything, you can always add more salt later!

To assemble the vegan poutine: fill a dish with the french fries. Use a spoon to scoop small blobs of cheese onto the cheese. You can use as much or as little cheese as you like, but I found about 1/3 of the recipe was a good amount. Finish by spooning over the hot gravy to taste. Pass out the forks and dig in!

Recipe Notes

You may make the mozzarella, gravy, and soak the potatoes ahead of time if you like, so that to assemble, all you have to do is bake the fries and heat up the gravy.

I just wanted to say this came at the perfect time – I had no idea what to make and then bam, email, Poutine. Except my Trader Joe’s doesn’t have tapioca flour so I made your Tofu Ricotta Cheese and then a homemade marinara and made Italian Poutine! Nomnomnom! Thanks! 🙂

So I made it, and it was amazing! I used canned mushroom gravy out of laziness but the ‘cheese’ is where it’s at. It’s amazing!!! I’ll never make poutine with just Daiya again. Even my hubby who hates most vegan cheese alternatives, enjoyed a big plate of this! Thank you SO MUCH Sam!

I just made the Stretchy mozza and after many dips into it with some chips, it’s now chilling in the fridge! Selfish here, but once my toddlers go to bed, I’ll throw in some fries and heat up the gravy and see how wonderful this recipe is!! SO EXCITED! Poutine must be one of my favourites foods so being able to veganize it, is like a dream come true!

So I made it, and it was amazing! I used canned mushroom gravy out of laziness but the ‘cheese’ is where it’s at. It’s amazing!!! I’ll never make poutine with just Daiya again. Even my hubby who hates most vegan cheese alternatives, enjoyed a big plate of this! Thank you SO MUCH Sam!

I started following you a few weeks ago and I am thoroughly enjoying it. So many great ideas. I was hooked by the stretchy mozzarella, and I just pre-ordered your cookbook. I know it’s going to be great. Thanks for the many ideas and the wonderful recipes. I am not a vegan currently, but this book may convert me, and help some of my health issues.

Yay! Thank you so much, Mari, and welcome 🙂 So wonderful that you are making the move towards a more vegan diet. Let me know if you ever have any questions or recipe requests! I look forward to seeing you around 🙂

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I'm Sam, welcome to my blog! Here you'll find my favourite easy vegan recipes. I went from carnivore to vegan overnight and with limitation came inspiration and it wasn't long before I fell in LOVE with vegan food. Here's my story →

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